Asparagus Leek Soup with Crispy Mushroom Gremolata
Ingredients
- 1- 1 1/2 pounds asparagus
- 1 1/2 cups chopped leeks, white to light green only
- 1 clove garlic
- 2 tablespoons unsalted butter
- 1 1/2 cups vegetable broth
- 1/2 pint heavy cream
- 1/2 teaspoon dried herbs de Provence
- 1 squeeze of lemon
- salt and pepper to taste
- 1/4 cup thinly sliced cremini or shitake mushrooms
- 1 tablespoon chopped fresh Italian parsley
- 1/2 teaspoon lemon zest
- 1-2 tablespoons unsalted butter
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